Zucchini and potato stew is a classic country-style vegetable dish that fits summer especially well, although the mix can change with the season and with whatever has grown in the garden or turned up in the shop. Zucchini and potato stew is served hot and works as an everyday lunch or dinner for four, with a gentle, familiar flavour and a soft, spoonable texture.
The balance of vegetables is what makes zucchini and potato stew work. Potatoes give zucchini and potato stew body and make the dish filling, while zucchini brings moisture and tenderness. Plum tomatoes add juiciness and light acidity, onion and garlic build the savoury base, carrot adds sweetness, and dill with parsley finish zucchini and potato stew with freshness at the end.
The cooking order is the main thing to watch in zucchini and potato stew. Onion and garlic need to be cooked first until translucent in sunflower oil for 5–7 minutes, then the carrot and potato need 15–20 minutes with 200 ml water, salt and ground coriander over high heat until the potato is cooked through. Tomatoes should not be added together with raw potato, because raw potato will then take a very long time to cook.
The vegetables are right when each part of zucchini and potato stew keeps its own character without turning to mash. Potato should be fully tender after the first braise, zucchini should soften in the final 10 minutes without disappearing, and tomatoes should melt into the broth slightly. Chopped dill and chopped parsley should be added only at the end so dill and parsley keep their aroma.
The recipe allows changes depending on the season and on personal taste. Basil and tarragon can be used instead of the usual dill and parsley if a different herbal note is wanted. The proportions of zucchini, potato or tomato can be changed, and individual vegetables can be omitted, as long as the long-cooking vegetables go in first and the more delicate vegetables go in later.
Zucchini and potato stew is easy to serve straight after cooking, while the vegetables are hot and the broth is still light. Zucchini and potato stew can be brought to the table as it is, as a simple vegetable main dish, or served alongside other everyday dishes. A little black pepper at the end keeps the flavour clear without overpowering the herbs.
Storage is simple if zucchini and potato stew is cooled and transferred to a closed container. Zucchini and potato stew keeps in the refrigerator for up to 3 days, and reheats well in a frying pan or in the microwave; if needed, add 15–30 ml water so zucchini and potato stew does not dry out. Freezing is best avoided, because potato becomes watery and falls apart after thawing, and zucchini loses its texture.
Zucchini and potato stew takes 50 minutes in total. Active cooking time is about 20 minutes, and the remaining time is for braising.
Zucchini can be replaced with courgette with the same flavour, or with pattypan squash. Aubergine can also be used, but aubergine should be salted first and left to drain for 10–15 minutes.
Tomatoes should not be added with raw potatoes in zucchini and potato stew because the potatoes will then take a very long time to cook. Cook the potatoes first, then add the tomatoes later with the zucchini.
Zucchini and potato stew is best not frozen. After thawing, the potatoes become watery and fall apart, and the zucchini loses its texture.
Store zucchini and potato stew in the refrigerator in a closed container for up to 3 days. Reheat zucchini and potato stew in a frying pan or in the microwave, adding 15–30 ml water if the stew seems dry.
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